Prior to roasting, sprinkle with whatever seasonings you prefer. I normally use cumin & red chili powder. If I am feeling lazy I just grab the garam masala and use that. Smoked paprika is another favorite.

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David M. Bueker wrote:Prior to roasting, sprinkle with whatever seasonings you prefer. I normally use cumin & red chili powder. If I am feeling lazy I just grab the garam masala and use that. Smoked paprika is another favorite.

Yes, most of time we just toss with olive oil, garlic, and seasonings (like David smoked paprika and garam masala lead, will have to try cumin/chile). Another good one is to toss with oil and S&P, then about 10 minutes before finishing (when you do final stir) topping with some finely grated Parmigiano-Reggiano , then drizzling with a lemon/caper sauce when it comes out.

Dale Williams wrote:Another good one is to toss with oil and S&P, then about 10 minutes before finishing (when you do final stir) topping with some finely grated Parmigiano-Reggiano , then drizzling with a lemon/caper sauce when it comes out.

Well I guess that qualifies as a recipe!

I don't usually look to add cheese to dishes, but that sounds delicious. And I always top roasted cauliflower with some sort of brightening acidity (vinegar, lemon, lime), but of course the capers add that extra dimension.

I love the cauliflower steaks Dale and Pete discussed. I often make a butter/lemon/caper/garlic sauce--a basic piccata--to drizzle over the finished 'steak'.

Also, for roasted? I make a simple bechamel with low fat milk and season it with parm, lemon (juice and grated rind), and rosemary and toss the finished cauliflower in that. With rack of lamb? A combination from heaven.

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